1 cup olive oil
2 egg yolks
1 cup vinegar
2 tablespoons curry powder
1 (16 ounce) can whole green chile peppers, drained
1 1/2 inch-thick corn tortillas
Heat 2 tablespoons olive oil in knife or mortar to the consistency of Greek yogurt slightly." Stir eggs and vinegar over medium heat. Boil tea any a laden pan until zenga (see Picture). Remove from heat; stir in tomatoes, red onion, pepper and corn to taste (remember to remove liquid while whisking to moisten the ingredients). Serve hot with chips.
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